Menu
"TAKE A LOOK IN YOUR BACK GARDEN
Often, that's where you'll find the best food"
La Veille de Noël
6 gangen inclusief Champagne | 135 euro per persoon
Vier kerstavond bij Tout à Fait. Wij serveren op 24 december spectaculair opera diner. Op deze avond wordt er een manjefiek optreden verzorgd door Anna Emelyanova Sopraan, Lien Haegeman Mezzosopraan begeleid door de piano.
La Veille de Noël
6 gangen inclusief Champagne | 135 euro per persoon
Vier kerstavond bij Tout à Fait. Wij serveren op 24 december spectaculair opera diner. Op deze avond wordt er een manjefiek optreden verzorgd door Anna Emelyanova Sopraan, Lien Haegeman Mezzosopraan begeleid door de piano.
Wij ontvangen u graag rond 18.30 uur met een glas champagne waarna de keukenbrigade onder leiding van Patron cuisinier Bart Ausems een feestelijk kerstmenu voor u zal bereiden.
MENU DE NOËL
SALADE VAN CANADESE KREEFT | gerookte paling | sabayon van Champagne
*
TARBOT | onrijpe mango | artisjokken | boterjus
*
LANGOUSTINES | van de plancha | tartaar | krachtige jus | venkel | pompoen
*
GEBRADEN HERTENRUG | schorseneren | winter truffel | paddenstoelen | z’n eigen jus
*
SELECTIE KAZEN | van Michel van Tricht
*
FEESTELIJK DESSERT DE NOËL | met een roomijs van Tonka bonen
Lunch special
from 3 courses | € 35,00 | Suggestion of the week
In addition to our à la carte dishes and the Chef's menu, we serve a Lunch Special which varies weekly.
Our lunch special is served per table and consists of 3, 4 or 5 course menu.
Lunch special
from 3 courses | € 35,00 | Suggestion of the week
In addition to our à la carte dishes and the Chef's menu, we serve a Lunch Special which varies weekly.
Our lunch special is served per table and consists of 3, 4 or 5 course menu.
MENU
STUFFED QUAIL | griled | salad of cauliflower | autum truffle
SOLO | with shirmps | croûte of parsley | flan and sauce made from mushrooms *
RAY WING | from the plancha |beurre noisette of capers | samphire | sweet potatoe
CHEESE | from Michel van Tricht **
MANDARIN | Manjari chocolate | confit ginger | sorbet of mandarin
3 course 35.00| wine pairing 20.00
4 course 45.00| wine pairing 25.00
5 course 55.00| wine pariing 30.00
CHEF'S MENU
4 to 8 courses | from € 75
Apart from our à la carte menu, we also serve a regularly changing set menu for both lunch and dinner, composed of fresh daily produce. The set menus are only served per table, in 4 to 8 courses.
CHEF'S MENU
4 to 8 courses | from € 75
Apart from our à la carte menu, we also serve a regularly changing set menu for both lunch and dinner, composed of fresh daily produce. The set menus are only served per table, in 4 to 8 courses.
ROASTED TUNA | lychee | hazelnut | purslane
KING CRAB | foam of lemon | wil herbs Frank Radder
SOLE | gently cooked | shrimps | flan of cep | crust of parsley
SEA URCHIN | gratinated |crunch of chorizo *
AUTUMN TRUFFLE | 64° egg | truffle risotto **
PATRIDGE FROM THE RÔTISSOIRE | sauerkraut | mousseline of potatoes | mushrooms
CHEESE | served from the trolley | selected by maître-fromager Michel van Tricht
BLACKBERRIES |chocolate | ganache of white chocolate
8 courses 115 euros
7 courses 105 euros (without **)
6 courses 95 euros (without */**)
5 courses 85 euros TUNA|KING CRAB|SOLE|PATRIDGE|BLACKBERRIES
4 courses 75 euros TUNA|KING CRAB|PATRIDGE|BLACKBERRIES
The chef's menu is only served per table.
à la carte
your own selection from the starters/main courses/desserts
Discover our à la carte menu and compose your dinner from our starters, main courses and desserts.
à la carte
your own selection from the starters/main courses/desserts
Discover our à la carte menu and compose your dinner from our starters, main courses and desserts.
Starters
32.50 | WILD DUCK Wild duck served as cannelloni, chutney of quinche and a roasted crème made from the liver |
34.00 | SCALLOPS Scallops with different structures of cauliflower and truffle |
35.00 | LOBSTER Lobster with candied grapefruits, a crunch made of chorizo and fermented garlic |
Main courses
46.50 | PRAWNS Prawn-tails with fennel, gnochi’s of tarragon and a gravy made of prawns |
47.00 | VEAL Saddle of veal from Peter’s Farm, braissed cheek of veal, with parsnip and a sauce made from red wine and clove |
38.00 p.p. | PHEASANT Pheasant prepared on the rôtissoire, with sauerkraut, mushrooms, muslin of potato en his own grave (per 2 persons)
|
Desserts
20.00 | CRÊPES SUZETTE Crêpes prepared at your table with orange, Grand Marnier and vanilla ice cream |
19.00 | CHOCOLATE Moëlleux of Valrhona chocolate, poached pear, with ice-cream made of star anise |
20.00 | CHEESE Selection of cheeses from maître-fromager Michel van Tricht served from the cheese trolley |
